Adaptation and Psychometric Testing of the Czech and Slovak Version of the Missed Nursing Care in Infection Prevention and Control Survey.

BACKGROUND AND PURPOSE: Only a limited number of items involved in missed nursing care inventories specifically focused on infection control practices. The study aimed to adapt and evaluate psychometric properties of the Czech and Slovak version of the Infection Control Missed Care survey; and to assess and compare the amount, type,and reasons for missed nursing care in infection prevention and control amongCzech and Slovak nurses. METHODS: The convenience sample of 1459 nurses from the Czechand Slovak republic was recruited. Analysis of the nurses' responses to both subscales of the surveys and validation of their data was undertaken using the item response theory (Rasch scaling). RESULTS: The now-modified Czech version consists only of 20 items measuring the type and frequency of missed care and 11 items focusing on the reasons for missed care. The now modified Slovak version consists of 34 items measuring the type and frequency of missed care and 17 items measuring the reasons for missed care. Reliability estimates with the removal of unreliable items showed acceptable reliability estimates for both sub-scales of the instrument. CONCLUSIONS: With modification to the two subscales used in the survey (removal of poorly fitting items) it should be reliable, and the resulting data could be used for further investigation such as factor analysis or modelling. The modified Infection Control Missed Care survey could be useful in further research investigating a relationship between nurse staffing, skill mix, and infection control outcomes in acute care hospitals.

Texture, color, and sensory changes occurring in chocolate bars with filling during storage.

The impact of storage temperature (6, 12, 20, 30℃) and period (2, 6, 10, 18, 26 weeks) on the texture, color, and sensory characteristics of dark and milk-filled chocolate bars was studied. Temperatures of 6 and 12℃ were the most suitable for bar storage; these samples were evaluated not to be significantly deteriorated by the storage period. The condition of samples stored at 20℃ started to deteriorate after 10 weeks in storage; the decline was observed mainly in meltdown rate and off-flavors, resulting in low overall acceptability. This effect was more evident in dark chocolate bars. Keeping the bars at 24℃ for 24h immediately after production (retemperation) improved the bar resistance to fat bloom, even if the decrease in the sensory quality was observed at the beginning of the storage period.

Psychometric Testing of the Czech Version of the Rapid Eating Assessment for Patients Questionnaire.

BACKGROUND AND PURPOSE: The quantitative study focuses on the psychometric properties of the Rapid Eating Assessment for Patients (REAP) tool for assessing dietary habits. The aim of the study was to validate REAP and its factor structure, reliability, and validity. REAP was used for the first in patients with hypertension. METHODS: Language validation of REAP measurements into Czech language, test, retest, and pilot testing were performed. In addition, 420 patients were investigated, and exploratory confirmation factor analysis and Cronbach's alpha and Split-half coefficients were used. RESULTS: Five models with different number of items and identified factors were created. Reliability coefficients are satisfactory. The best results were achieved through the model created for a group of patients with hypertension. There were five factors extracted and described in words: Factor F1 was named "Meat consumption," factor F2 "Inappropriate food and activities for with hypertension (WH) patients," factor F3 "Consumption of dairy and fatty foods, "factor F4 "Consumption of sweet foods," and factor F5 "Appropriate food and activities for WH patients." CONCLUSION: The REAP questionnaire is a suitable tool for clinical practice use when assessing dietary habits in patients with hypertension.